Valorization of mango (Mangifera indica L.) pericarp powders as an alternative for the generation of functional foods

Abstract

Mango pericarp powders (Mangifera indica L.) of Ataulfo, Keitt and Tommy Atkins cultivars were obtained by dehydration and grinding. The content of moisture, ash, fat, dietary fiber, antioxidant capacity and total phenols was evaluated. The cultivar with functional ingredient potential was Ataulfo with antioxidant capacity of 34,811 µmol ET g-1 and 7578 mg EAG 100 g-1 total phenol, and dietary fiber ≈ 20 %. All three cultivars can be considered as ingredients for adding or enriching fiber in food formulations.

Keywords

• mango
• pericarp
• nutritional
• functional
• powder